How to Make Rice Crackers & Rice Cakes ข้าวตัง – Hot Thai Kitchen!

Making your own rice crackers isn’t as hard as you might think! There are many types of rice crackers, but the basic idea is the same regardless of what kind you make: Start with cooked rice, then you shape it, dry it, and puff it in high heat. In this video I show you 2 examples of this process, one that is thin and crispy like “rice crackers,” and the other one thicker and puffier more like “rice cakes.”

Their neutral flavour means you can then use it for whatever dip you like, it’s a great gluten-free option to go with your favourite dips!

For a classic Thai dip to serve with these rice crackers:






About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes


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35 thoughts on “How to Make Rice Crackers & Rice Cakes ข้าวตัง – Hot Thai Kitchen!”

  1. HELLO LOVELY VIEWERS! Important Note:

    If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.

    Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.

    Thank you for watching!

  2. I am eating rice crackers while watching this. These are sweet and hot and i think they are glanced with soya. They are round, about 5 mm thick and have a diameter of 2 cm and I think they have been fried as the rice is puffed. I would like to learn to make them because I LOVE them but they are expensive here.

  3. Wow, I just bought bin-bin rice crackers. I found it so yummy so I searched on how to make such crunchy cracker then walllaaaa. Now, I’m here watching this video and I hope you will make more videos . Thanks

  4. Thank you for making this recipe; my nan would make them for special occasions when we used to live in London. They're so addictive!

  5. Often when I make this some of the chips has a very strong oil taste and some don’t. Does anyone know why that is? What is the best type of oil to use?

  6. What comes to mind for recipe #1 is a dehydrator like what's found on a multi-function cooker which has a dehydrator function (see for example

  7. Pailin your teaching superb, very well explained.God bless you dear.I love watching you in recipe.All the best


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